Lap-Lap

Here is the whole process of making lap-lap the traditional dish of Vanuatu. It is a "pudding" eaten alongside the staple diet of fruit, fish, root crops and the occasional pig. Lap-lap is made from grated vegetables such as manioc, taro or yam which are soaked in coconut milk to form a paste. On special occasions, pork, beef, chicken, fish or even flying fox (a large fruit eating bat) may be added, or the paste may be sweetened with a few bananas.




Here my Mama (on the right) and my Auntie. They are making lap-lap banana. They are "ras rasing" unripe bananas with a special shell. This is hard work on the arms!










Here Mama is preparing the banana leaves. The mixture will be wrapped in these leaves and tied with vine to form a kind of parcel. She removes the hard stem of the leave to make it easy to fold. Then, the stems will be used to tie everything together.






Auntie is now arranging the leaves getting them ready to
place the lap-lap inside.











Next she milks the coconut. The dry coconuts have been "scratched." The coconut shreds are mixed with water. Then the two are squeezed together to make coconut milk.








Here the coconut milk is spread out first before the bananas are put inside the leaves. This prevents the lap lap from burning. It is similar to how we would use oil or butter in a pan.






Next, all the banana is placed in the big leaves. After the mamas ras ras the banana they use their hands to soften it and smooth out all the bumps. It feels similar to bread dough. Coconut milk is added to the mixture as well to sweeten it up. The lap-lap is then shaped into a rectangle shape.

Mama is cleaning the chicken wings in the back.








This lap-lap was being made for a fundraiser. Auntie put island cabbage, tomatoes, and chicken wings on top.








Now the big banana leaves are folded on top of the lap-lap. More coconut milk is added to moisten the leaves. Then the leaves are folded and tied together.






While they were preparing the lap-lap the fire was heating up the stones. Now the lap-lap is ready to be cooked. The hot stones are moved so that some are underneath.







The lap-lap is placed on top of the hot stones and then more hot stones are put on top of it. The stones have to cover every piece of the leaves. This will take about 3 hours to cook.







Here is the finished lap-lap! My favorite parts are where it is a little crispy and brown. The final texture is chewy and gooey similar to pizza dough that is not quite cooked all the way. This lap-lap was then cut up and sold for 100 vatu per piece (about $1 American).